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Low Carb Crockpot Lasagna! This noodle free lasagna made with ground chicken, eggplant and cottage cheese is a healthier lasagna that’s cheesy, high protein and delicious!
Oh hello cheesy, delicious Low Carb Crockpot Lasagna, and hello to you guys too!
If you love lasagna, you will love this low carb lasagna recipe along with my easy vegetarian lasagna recipe, lasagna recipe in a skillet and easy lasagna soup recipe.
I have to admit, I’m feeling my age more these days. I don’t know if I’m worn down, but the things I could do a year ago seem to take me forever to do now. Even my workouts have been a struggle. Some days are good, and others not so much. I think I finally figured why though.
Over the summer, I got out of the habit of walking a couple days a week. The Phoenix heat just made it unbearable to be outside which is why I bought a walking pad awhile ago.
Recently, I recommitted to early morning walks and it’s made a huge difference. Don’t ask me why because I don’t really know. Other than to say with my Hashimoto’s my body’s super sensitive to any stress including too much exercise.
Walking is just the right balance of exercise for my body along with regular strength training. Doing much less intense cardio has worked for me along to keep my stress levels down. Everyone needs to find what works for them!
Speaking of guessing, I’m not going to leave you hanging with this Low Carb Crockpot Lasagna any longer. It’s just too good not to share.
You guys know my crockpot is my favorite kitchen tool. I love it even more when it’s hot out and I don’t want to turn on the oven. It’s disheartening when you’re craving a hearty casserole and have to sweat as hard as a workout to get it done. That’s why I love my crockpot!
This Low Carb Crockpot Lasagna is made noodle-less with eggplant. I’ve tested this recipe five times using zucchini and it never turned out, but with eggplant it was perfection. The eggplant is hardy enough to hold up the casserole like real noodles.
The trick to making them not sweat in the crockpot is broiling it on a really high heat to eliminate some of the liquid. You can also slice the eggplant ahead of time, keep in the fridge overnight then broil the next day. The liquid will reduce even more when it sits in the fridge overnight.
Now for this lasagna I’m sure you’re wondering where the cheesy goodness comes from. Cottage cheese!
Before you crinkle your nose, you need to trust me when I say it makes the most delicious filling. Tastes just like the real deal. Promise!
Low Carb Crockpot Lasagna
Ingredients
- 1 lb ground chicken
- 1 eggplant
- 16 oz low fat cottage cheese, I use Lactaid
- 1 large egg
- 1/4 cup red onion, diced
- 16 oz marinara sauce, no salt added
- 1/2 cup low moisture mozzarella cheese
- 1/2 tablespoon dried parsley
- 1/4 teaspoon salt
Instructions
- Preheat the oven to a high broil (500 F). Prepare a baking sheet with a silicone baking mat or parchment paper.
- Slice the ends off the eggplant then thinly slice it using a mandoline or knife.
- Place the slices on a baking sheet and sprinkle with salt.
- Broil the eggplant 5-10 minutes until lightly browned.
- Remove from the oven and pat with paper towels to remove any liquid remaining from them.
- In a large mixing bowl, combine the ground chicken (uncooked), cottage cheese, red onion, dried parsley and egg. Stir to incorporate the ingredients thoroughly.
- Spray the inside of a crockpot with cooking spray.
- Place 1/4 cup of marinara sauce on the bottom of the pan. It won’t seem like much, but it’s all you need.
- Place a layer of eggplant over the marinara sauce. Over the eggplant, place 1/3 of the chicken mixture followed by 1/2 cup of the marinara sauce. Repeat this process for 2 more layers. They will be thick.
- Top the last layer with the remaining marinara sauce and mozzarella cheese.
- Cook the lasagna in the crockpot on high 3 hours or low 6 hours. You will know the lasagna is finished if you can cut into the eggplant and it’s nice and tender. You should expect to see liquid in the crockpot from the eggplant. The liquid can be discarded after making.
- Slice into 6 equal pieces.
- Store the lasagna in the refrigerator in a container up to 1 week. Note, this will store in the freezer due to the eggplant.
Notes
- Ground turkey or beef will work too. A leaner protein is recommended!
- This lasagna won’t freeze well due to the eggplant substituting the lasagna, but it does keep in the fridge up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be done in the oven.
I assume it could be done in the oven. I have not tried it myself. If I were to try, I would do it at 350 F in a 9×13-inch pan and bake covered 35-45 minutes until the veggies are tender then bake another 10 minutes uncovered.
Is there any alternative to the cottage cheese. My BIL cannot have dairy.
You can try using HIGH PROTEIN Kite Hill dairy free yogurt. But…the problem is you cannot omit the cheese in this recipe otherwise it will be a soupy mess. This Paleo sweet potato casserole would be a diary free alternative: https://skinnyfitalicious.com/paleo-turkey-sweet-potato-casserole/
Do you have to cook the chicken before putting it in the crockpot?
No, the crockpot cooks it.
To be clear do you brown the chicken before you add it to the lasagna?
No, you do not.
I love eggplant but my father does not. Is there a replacement you can suggest of the eggplant? I was thinking maybe speghetti squash, cook it first and than use that as a layer?
Cooked spaghetti squash might work. It may not hold together as well as the eggplant and be runny. The eggplant has the flat texture of a traditional lasagna so you can slice it nicely without being runny. I would try using more zucchini. You will have more liquid at the bottom of your slow cooker, but I think it might hold together better.
I live in the Phoenix Valley too….and avoid going outside as much as possible during summer. Today was the first time going out to car didn’t make me miserable, lol. When walking on a treadmill, I find having a good audiobook to listen to helps me pass the time. But it HAS to be a good book so I get lost in it and time flies.
LOL I still think it’s funny your fasted walking half marathon time is faster than my running time. Thank god for Orange Theory and boot camp classes. The HEAT omg I can’t handle it, today was 80 when we left for a walk which felt so much better. the lows get lower this week so it won’t be so hot in the morning… maybe I’ll start running/jogging again… IDK !
I feel like running isn’t worth it. So hard on your joints! After I had my hip replacement I’m much more aware of the things that wear my body down. At least with walking, you know you’re not being so tough on your body. I hear ya on the heat!